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- [7] Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (06): : 3719 - 3729
- [8] Optimization of conditions for isolation of high quality chitin from shrimp processing raw byproducts using response surface methodology and its characterization Journal of Food Science and Technology, 2015, 52 : 3812 - 3823
- [9] Optimization of conditions for isolation of high quality chitin from shrimp processing raw byproducts using response surface methodology and its characterization JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (06): : 3812 - 3823